Tag Archives: cupcakes

Help – I need a pretty dessert!

When your dessert needs a lift, here is is quick trick.

What you need:

• Store bought two-bit brownies

• A can Duncan Hines frosting,

• Pack of YouCake cookie toppers – 1.87 inch rounds.

You can order a pack of toppers at YouCake – they keep sealed for several months. We include a zip lock bag if you want to hang on to any extras for a quick dessert lift later. Kids photos, old photos, and a few ideas featured below are fun to have. I like the Duncan Hines brand when you don’t have time to make your own – (and it also freezes well with the topper).

Frost brownies, apply the edible toppers, let the toppers rest on the dessert un-refrigereated for 45-60 minutes, then it is ready to serve. Watch the video:

Easter Toppers

I luv my Mom (Dad also available) – these are 1.5 inch for mini cupcakes

How to-video: Decorate Cupcakes with Edible toppers!

1. For standard size cupcakes we recommend ordering the 2-inch or 2 1/4 inch rounds edible toppers. All sizes are pre-cut. Select the size that works best for you.

2. Here is a link to a vanilla butter cream frosting recipe I used by the Kitchen Magpie, but any butter cream or even store bought frosting works perfectly. We recommend white frosting, works better with the frosting sheet and not to use a whipped cream frosting as these are too moist and dissolve the frosting paper.

3. Let the toppers set 30-60 minutes before serving. Timing depends on the temperature of the room and butter.

4. Another popular method, which I do in the summer with the heat, is to cut out fondant disks, paint with light coat of royal frosting, apply the topper on top and place on your frosted cupcake. There is more work, but on party day, it can be easier to pick up any frosted cupcake, frosting color no longer matters, and you will have the perfect cupcake. If you let the fondant toppers dry, you can stand them up.

And, I almost forgot, a topped cupcake freezes! When you defrost in the fridge, if you have plastic lid, remove this to prevent any condensation from dripping.

This is a lovely holiday, Valentine’s Day. A day to share your love, with notes, and some sweet love bites. A little wiki history

The day was first associated with romantic love in the circle of Geoffrey Chaucer in the High Middle Ages, when the tradition of courtly love flourished. In 18th-century England, it evolved into an occasion in which lovers expressed their love for each other by presenting flowers, offering confectionery, and sending greeting cards (known as “valentines”). In Europe, Saint Valentine’s Keys are given to lovers “as a romantic symbol and an invitation to unlock the giver’s heart”, as well as to children, in order to ward off Saint Valentine’s Malady.[6] Valentine’s Day symbols that are used today include the heart-shaped outline, doves, and the figure of the winged Cupid.

Keys, hearts, doves, Cupid…images and sentiments of courtly love with sweet confections makes this a popular holiday around the world. How sweet you’ll be if you adorn your Valentine’s Day treats with edible images expressing your affections. How about modernized expressions? Try out some emojicons on cupcakes or cookies…how many ways to say “I love you”!

Top tip on how we decorated these brownies:
We took a bag of Wilton white chocolate candy melts. A full proof double-boiler method is to put one inch of water in a pan with a bowl placed on top (water must not touch the top of the double boiler). When the water boils, turn off the burner and take the pot off the heat source. Add, a tsp of vegetable oil to one bag of melts as indicated on the package, add the candy melts and just keep stirring until all the melts are dissolved.

Then, we spooned the melted white chocolate over the dessert. With dry hands, removed the backing of the edible frosting sheet and place on the melted chocolate. Pat flat to remove any air bubbles and make the topper flush with the chocolate – the pinky finger seems to have the perfect pressure for this technique.